Thread: Thinking about buying a smoker. Need advice.

If you are going electric, I would highly recommend the 40" Masterbuilt instead of the 30". I myself have the 40" version as well as couple of buddies of mine. They are large enough to do decent size cooks unlike the 30" - another buddy has he 30" model and he can't fit a whole slab of ribs or packer brisket on 1 shelf. Last week I had relatives in from CO and I was able to do a pan of beans on top shelf, 3lbs of sausage and a chub of bologna on the 2nd shelf, a lg package of boneless/skinless chicken breasts from Sam's on the 3rd shelf and a lg package of boneless/skinless chicken thighs on the bottom shelf. As long as you keep the door closed, it will maintain temps pretty well. But if you are doing things like ribs that need more tending to, I'd recommend something more like a gravity fed smoker like a Stumps Smoker. This uses charcoal for the heat source and chunks of wood for the smoke.

Originally Posted by "G"

Curtis....your pictures don't work

toon, i guess the 40 is good if your gonna cook for a bunch of folks on a regular basis, but the 30 is plenty for me. can do 5 or 6 slabs or 4 shoulders on my 30 with no problem and that will feed all i want at my house at one time...

I agree James. Useing the 3.....2.......1 rib cooking method I only have to open the door three times

I had the 40" Masterbuilt for several years. I've cooked everything from sausages to packer briskets with no complaints.

Just be sure to buy the Masterbuilt with insulated sides and top and not the plain sheet metal one, it won't keep the heat on cold days, the one G pictured is perfect, I got the same one just has BPS stamped on it

the one's with wheels come in handy.

All this fuss about Masterbuilt electric is making me interested. Who wants to send me a food sample?!?